ranger

Is anyone intrested? I have to be sure that you will actually try this or I will hunt you down and rip this recipe from your memory. I'm not sure if you will believe me or not but this recipe is three generations old (I'll give myself an ego boost by saying that i have perfected it ) and is better than anything I have ever tried. More substantial than the slices of cream you get at the Olive Garden but still floats on the tongue. And it has a topping! How many other cheesecakes have a topping? It is quite possibly the best part of the entire thing.

Give me your e-mail here or send your request to epic_ranger30@hotmail.com
and I will have it to you by next Tuesday.

Blackthorn

Hey ranger I'll bite on this one. You pony up the recipe and I'll make it, take photos and post them here to prove it, then compare your goods to some other pretty tastey treats in the cheesecake world.

How about some frozen cheesecake dipped in chocolate served on a stick?




You can order one of these online by visiting this link and believe me it's worth every penny!:

Libby's Deserts

__________________
What are you willing to give up in order to get what you want?

Suave

Send it to breuth@gmail.com please

__________________
"Few people are capable of expressing with equanimity opinions which differ from the prejudices of their social environment. Most people are even incapable of forming such opinions." - Albert Einstein

"Wise men talk because they have something to say; fools, because they have to say something." - Plato

Blackthorn

I think the ranger is in hot pursuit of something other than cheesecake. Haven't heard from him....

__________________
What are you willing to give up in order to get what you want?

splck

Olive garden? cheescake? time to expand your dining experience..
Try the recipe I posted on this link...no need to email me and I won't rip it from your memory.
http://www.tfproject.org/tfp/showthread.php?t=73302

__________________
nice line eh?

maleficent

Topping? On Cheesecake? Only to hide the cracks in it if I didn't let it cool down in the oven... A cheesecake should be able to stand on it's own, not rely on a topping for it's flavor.

(besides, everyone knows that Junior's in Brooklyn has the world's best cheesecake)

__________________

wolf

I would love to try it

rmattei@verizon.net

Thanks and I will let you know how it goes.

__________________
Thousands of years ago, cats were worshipped as Gods. Cats have never forgotten this.

Blackthorn

If you hear from that Ranger from the north then please post the recipe...he's unwilling to share which is not very nice

__________________
What are you willing to give up in order to get what you want?

edmos1

Blackthorn, I agree, I have not heard, I hope Ranger is ok.

I will post some of my own:
Pumpkin Cheesecake (ok, not holiday season anymore, but rich, fluffy delicious)
Works well with a 9 inch Spring form pan
Crust:
1 1/2 cups Graham crackers ( you can also substitute gingersnaps, or nilla wafers)
3/4 cup ground hazelnuts
3 Tablespoons Brown Sugar
6 Tables spoons melted butter

Preheat oven to 325. mix fist three ingredients, add melted butter. Press into bottom and 2 inches up the sides. Bake in oven for 10 minutes.

Filling

1 ½ pounds of Cream cheese at room temperature
1 Cup packed brown sugar
1 ½ cups canned solid pack pumpkin
½ cup heavy whipping cream
1/3 cup pure maple syrup
1 Tablespoon Vanilla extract
¾ teaspoon Cinnamon
½ teaspoon Allspice
4 large eggs at room temperature

With Mixer beat cream cheese, brown sugar until fluffy. Beat in pumpkin. Add whipping cream, maple syrup, vanilla, cinnamon, and allspice. Beat just until smooth. Add eggs one at a time just until combined. Poor batter into crust. Bake 1 ½ hours or until center is set. Cool before removing from pan.

Other hints:
Wrap bottom of spring form pan in foil and place on a cookie sheet with about ¼ inch water in it. The water will help keep the cheesecake from drying out causing cracks

Eggs should be at room temperature and not beaten. Just mixed in, recommend mixing eggs in by hand

When done baking, turn off oven, and open door slightly holding it open with a wooden spoon, this allows cheesecake to cook completely and cool slowly. This should be done for about an hour until cheesecake is ready to be removed and refridgerated.

Cut cheesecake with dental floss or wash knife in between each cut.

edmos1

also check out splck recipe here
http://www.tfproject.org/tfp/showthread.php?t=73302

this one looks like more of a traditional NY style.

pinkie

Hmmm, as much as I stand by my NY style cheese cake being just perfect on it's own, I love fresh berries on mine.

superredhead

anyone have a great recipe for a dulce de leche cheesecake? i have tried to make it before, but it comes out awful

ranger, please send me the best cheesecake ever recipe at superaly669@hotmail.com. thanks in advance!

__________________
*yawn*

derektor

i heard about libby's from my friend that currently lives in cleveland. good? worth the price?

little_tippler

I reckon you can easily make dulce de leche cheesecake if you substitute about 1/2 of the cream cheese in a plain cheesecake with one can (200g) of condensed milk that's been put in a pressure cooker and covered with water for 30 mins (in a regular pan about an hour or so). Sometimes simplicity is the key!

__________________
Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.

Fernando Pessoa, 1918

0energy0

oreo cheesecake from cheesecake factory

shalafi

mmmmm yes cheesecake factory is grrrreeeeaaatttttt

0energy0

i love the whipped cream and chocolate chips that come with it. it is a great combination!

__________________
Is the juice worth the squeeze?

nulltype

Could someone post this receipe here?

+C

__________________
Gib mir mein Destillat / Gib mir mein Alltagstot / Gib mir mein Gnadenbrot / zur Ewigkeit

innovis

From: http://www.recipegoldmine.com/cakesp...kespirit8.html
<<<<<<<<
Bailey's Irish Cream Cheesecake

1 tablespoon unsalted butter, softened
2 cups graham cracker crumbs
2 cups granulated sugar, divided
1/2 cup unsalted butter, melted
2 1/4 pounds cream cheese, softened
5 large eggs (at room temperature)
1 teaspoon pure vanilla extract
1 cup Bailey’s Irish Cream
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 to 2 ounces semisweet chocolate

Preheat oven to 325 degrees F. Coat bottom and sides of a 10-inch springform pan with softened butter.

Using a fork, combine graham cracker crumbs, 1/2 cup of the sugar and melted butter in a medium bowl until well blended. Then evenly press crumb mixture onto the bottom and 1 inch up the sides of buttered pan.

Beat cream cheese in a mixing bowl until smooth. Add remaining 1 1/2 cups sugar and beat until smooth, scraping down sides of bowl as needed. Add eggs, one at a time, making sure to scrape sides after each addition. Beat until well incorporated and very smooth. Beat in vanilla extract and Bailey's Irish Cream until well mixed. Pour into prepared pan and bake in preheated oven for approximately 1 hour and 15 minutes or until center is the consistency of set gelatin.

Remove cake from oven and let cool on a wire rack away from drafts. When cool, remove springform and refrigerate until ready to serve. When ready to serve, whip heavy cream with confectioners' sugar and garnish top of cake with whipped cream rosettes. Shave chocolate over top.>>>>>>>>>>>>>

I make this for my girlfriend's birthdays and its her favorite cake in the world, and I made it for my mom for her birthday and she actually had 2 huge slices, she rarely ever eats more than a small slice. Its best if you let it sit for a day to let the alcohol mellow out and the cream cheese flavor come out.

ranger

quite honestly, i appreciate the concern. i am sincerely sorry about the wait. and this cheesecake does stand on its own, put the topping is really good. it's a little more substantial than most i have had.

here's the goods

special equipment:
springform pan

INGREDIENTS:

crust:
1 1/3 cup crushed graham crackers (about one pack froma box)
1/4 cup melted butter
2 tbsp sugar

filling:
4 eggs, separated, hold whites and yolks
1/2 cup butter
2 (8 oz.) pkg. cream cheese

1 cup sugar
1 tbsp cornstarch
1 tsp baking powder
1 tbsp lemon juice

topping:
8 oz sour cream
2 tbsp sugar
1 tsp vanilla extract

preheat oven to 325. for the crust mix together melted butter, sugar and crushed crackers (crackers should be crushed very fine, easiest to put crackers in ziploc bag and then crush).

put mixture into un-greased spingform pan, spread to edges and compact as much as possible with a rubber scraper until flat.

place in oven for 10 min, remove and cool.

place softened butter and cream cheese into mixer with the 4 egg yolks and cream until smooth.

add all remaining ingredients except egg whites, scraping bowl often.

while mixing, beat egg whites unti frothy and soft peaks form (soft peaks- when you take the beater out of the whites it will stretch up and then fall over. looks like a dairy queen cone top)

after all other ingredients are mixed, fold in egg whites until mixed evenly.

put filling into springform pan on top of crust, spread to edges until level, place in oven for 60-80 minutes.

while cheesecake is cooking, mix all topping ingredients together in a small bowl. and hold in fridge.

when the cheesecake is done it should look a light brown color and have risen until cracks open along the top. to make sure it is done insert knife into center and remove. if knife is clean then its done. remove from oven and cool.

after cooling the cheesecake will fall, leaving a higher section around the outside of the pan. fill the fallen area with topping, then refridgerate until topping sets.

to serve, run a knife around the pan to free sides, and remove the pan piece. dip a long, thin knife into very hot water and cut. add any toppings you want.

variations:
for added ingredients, like oreos, crush to desirable size, coat with flour and add into filling after egg whites.

if you want a creamier cheesecake add the topping ingredients into the filling and cook like that.

any questions? i promise i will check back. often.

__________________
there are three ways to do things: the right way, the wrong way, and my way, which is the wrong way faster.

yellowchef

I hate crust on cheesecake

maleficent

When cheesecake is made properly, it shouldn't have cracks in it... the cracks usually are caused by the opening of the oven door (I beleive it's the temp changes that cause it) You want cracks in yours?

Best trick I ever learned for cutting cheesecake...
Dental Floss - The unwaxed unflavored variety.
Cut a piece about 36 inches long - pull taut...
and pull thru cheesecake
Perfect slices

__________________

ranger

i'll be trying that floss idea... and i don't think the cracks are from temp changes, simply because you don't open the oven until the time is up and the cracks are already there. i think its because it has risen so much it just, well, cracks.

__________________
there are three ways to do things: the right way, the wrong way, and my way, which is the wrong way faster.

edmos1

There are two reasons why cracking occurs, baking and cooling process, and over beaten eggs

The recipe calls for almost a merenge to be made. once the Merenge is ready, do not mix the eggwhites and the cheesecake mixture, you will only pop bubbles in the egg whites, use a folding motion. (I owe this one to good eats)

Baking Cracks occur because of the moisture given off, or drafts during the cooling process.
to reduce the chances of cracking (no promises) wrap the bottom of the springfoam pan in one sheet of tin foil, and place the entire tin foil/spring foam pan on a jelly roll sheet pan, or edged cookie sheet, and add boiling water to the outside. the cheesecake probably dryed out too quickly. Once done with the cooking time, open the oven door slightly, (I keep it open with a wooden spoon) and allow to cool for at least an hour. this will keep the cheesecake moist, and allow it to fully cook (during the cooling process. Most commercial type ovens have steam injection systems to take care of the moisture problem.

splck

avoid cracks in your cheescake by using my recipe
http://www.tfproject.org/tfp/showpos...81&postcount=3

__________________
nice line eh?

d3cemberist

That is my favorite part. I like to save it until I am almost done eating it..